The tensile properties of edible films are very important from their application as packaging for food products. Edible films are made from natural materials so that they are safe for the environment and can be consumed directly with packaged products. Starch used in the preparation of edible films can come from different sources to produce films with different characteristics. It is known that starch-based edible films have several weaknesses, such as being brittle, which causes the film to easily crack. Efforts should be made to improve the mechanical properties, elasticity, and hydrophobicity of edible films by mixing them with other additives such as glycerol as a plasticizer. The use of different starch sources and glycerol concentrations will affect the properties and characteristics of the edible film formed. Different starch sources significantly affect the properties of the thickness and strength of the film. Meanwhile, the addition of glycerol affects the tensile strength and flexibility of the film. Therefore, this review aims to examine the effect of different types of starch with the addition of glycerol on the tensile properties of the resulting film. Studies from various literature were carried out and several research results were compared and analysed regarding the tensile properties of edible films.